Community Pick
Snickerdoodle Scones
photo by Jonathan Melendez
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1⁄2 cup sour cream
- 1⁄2 teaspoon baking soda
- 2 cups flour
- 1⁄2 cup sugar
- 1 teaspoon baking powder
- 1⁄8 teaspoon cream of tartar
- 1⁄2 teaspoon salt
- 1⁄2 cup butter
- 1 egg
- 2 teaspoons cinnamon
- additional cinnamon sugar
directions
- Preheat oven to 350º.
- Spray baking sheet with cooking spray.
- Combine sour cream and baking soda in a small bowl. Set aside.
- Combine flour, sugar, baking powder, cream of tartar and salt in another bowl.
- Cut in butter until mixture resembles fine breadcrumbs.
- Combine egg with sour cream mixture. Add cinnamon.
- Gently stir into flour mixture until moisted.
- Place on baking sheet and pat into a 3/4 inch thick circle.
- Cut into 8 wedge shaped pieces. Move slightly so they are not touching.
- Dust with cinnamon-sugar.
- Bake 15 to 20 minutes or until golden brown.
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Reviews
-
My favorite scone ever and I'll be making these again and again. They were delicious with butter and especially with a drizzle of honey. I love that scones are super easy anyway, but the sour cream baking soda mixture made them lighter and just a delight! Made for ZWT 6 by a fellow Looney Spooner! Thanks Charmie!!!
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This turned out to be one big, bad snickerdoodle. Instead of scoring the dough before baking, I placed the entire disk in a preheated 10" cast iron pan, baked it then sliced into 8 pieces. Much easier. Substituted whole milk plain yogurt for sour cream. For the topping, I used raw sugar because the crystals are larger and prettier. Reviewed for the Oma Challenge for Germany/Benelux for the ZWT.
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Tweaks
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O.M.G. these are totally food-gasm worthy!! I was seriously jonesing for snickerdoodles but didn't have enough butter to attempt making a batch, plus I kinda suck at making cookies! Scones though, I've gotten pretty good at and decided to give these a shot and was glad I did. I used a nice big mixing bowl for the dry ingredients to cut in the butter tablespoon-by-tablespoon but I recommend using a medium bowl bowl for the sour cream-- that baking soda bubbles quick and you need room to whip in the eggs and cinnamon, the bowl I used was too small. The only things I did different was that I used plain low-fat yogurt instead of sour cream and added 1 tsp vanilla extract to the batter in the egg/yogurt mixture. I spread the mixture throughout a greased 9.5" Pyrex pan and found the dough too sticky to divide up so I just scored it into 8 pieces with a knife so it broke apart after it cooled. Dusted with homemade cinnamon pearl sugar. Rose beautifully and so cinnamon-y and buttery, a total keeper-- I think I'll make these every time I crave snickerdoodles instead of cookies for sure!
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Well you have charmed me...these are really nice scones. The only slight ingredient change was I used non-fat yogurt in place of the sour cream but everything else remained the same. I too waited till the scones came out of the oven to score them and cut into wedges. Worked out perfectly! Made for ZWT6 Oma Baking Challenge.
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This turned out to be one big, bad snickerdoodle. Instead of scoring the dough before baking, I placed the entire disk in a preheated 10" cast iron pan, baked it then sliced into 8 pieces. Much easier. Substituted whole milk plain yogurt for sour cream. For the topping, I used raw sugar because the crystals are larger and prettier. Reviewed for the Oma Challenge for Germany/Benelux for the ZWT.
RECIPE SUBMITTED BY
Charmie777
United States